Chicken Dijon with Tarragon
This is a stripped down version of the French classic, easy and delicious. Tastes as good as any you order in a restaurant. You can adjust the amount of tarragon to taste.
Ingredients
Serves: 4
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons dried tarragon
- 2 teaspoons dried basil
- 2 teaspoons dried thyme, stems removed
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast fillets
- 1 cup white wine
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- In a small bowl, blend Dijon and honey. Mix in the tarragon, basil, thyme, salt and pepper.
- Heat oil in a large pan over medium heat. Add chicken and brush on both sides with the mustard mixture. Pour 1/3 of the wine around the chicken. Reduce heat, cover and simmer about 10 minutes, until liquid is reduced.
- Pour another 1/3 of the wine around the chicken and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid.
- Mix remaining wine into the pan. Increase heat to medium, and scrape up browned bits from the bottom of the pan. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken.
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Reviews and Ratings
Global Ratings:
(115)
Reviews in English (88)
I might call this "Poached Chicken with Tarragon". The chicken should be seasoned and browned and removed. The pan should then be deglazed with the wine and herbs (and a lot less tarragon!) Perhaps add a bit of butter to emulsify the sauce and then gently add the chicken back to heat and finish at a very low heat. - 29 Sep 2008
Fabulous. It was amazingly tender. I'll probably use a little less tarragon next time, but regardless, we all loved it. - 29 Sep 2008
This chicken is delicious....not everyone has a taste for tarragon, but my four children, husband and I love it. - 29 Sep 2008